Tuesday, July 22, 2008

On Top of Spaghetti!

In Memphis (a.k.a. "barbecue capital of the world"), everything comes slathered in tangy barbecue sauce ... even spaghetti. Traditional BBQ Spaghetti is piled high with pulled pork and 'cue sauce fills in for marinara. My vegan BBQ Spaghetti is served with a mountain of tangy barbecue tofu:

I admit the picture does make it look like someone threw up on top of spaghetti. But just know that the tofu version of this dish looks ten times more attractive than its meaty counterpart. Pulled pork is not pretty.

Anyway, this is another recipe for my Southern vegan cookbook. I used the same barbecue tofu recipe that I use for my Barbecue Tofu Mushroom Sandwiches, which calls for crumbled tofu, minced mushrooms, and my special sauce (recipe's in the book...sorry). I did add minced green bell pepper to the spaghetti dish though because it seemed like a good thing to do.

I scarfed this down after my workout this evening, along with a iceberg lettuce salad slathered in Organicsville Non-Dairy Ranch (the best thing ever for vegan ranch lovers!). The only thing missing was the traditional red-and-white oilcloth that typically covers the tables in Memphis barbecue joints!

That looks delicious! I love spaghetti with BBQ or chili on it. Being in TX you hear about that kind of stuff all the time. I miss the veggie versions and I can't wait for your cookbook. As for the book...It's evil, I tell you. I'm hooked. You should read the series. I really like them.

Hey, Bianca! I just wanted to let you know that I nominated you for a Brillante Weblog Award. I so enjoy visiting your site every day and I think you are an amazing cook! Thanks for all the great recipes you provide and for always leaving great comments on my site!

i, too, am from the south, grew up in alabama, but have never heard of bbq spaghetti! my husband loves pasta, i might just have to give this a try! i have a "puke"-looking recipe that i have been contemplating posting...but was hesitant because it isn't pretty! but hey, i might just do it now!

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.